Keeping breaded eggplant on hand for future use is a great time-saver. And preparing it couldn't be simpler.

Start by washing 1 medium-size eggplant and cutting it into half inch slices.

Combine 2 eggs and 12 ounces of evaporated milk in a bowl.

In a separate bowl, combine 1/2 cup dry Italian bread crumbs and 1/4 cup grated Parmesan cheese.

Take a slice of eggplant, dip it in the egg mixture then coat with the bread crumb mixture.

Place a sheet of wax paper in the bottom of the shirt box and lay the coated eggplant slice on the wax paper.

Continue this process until you've used all of your eggplant and be sure if you start a new layer, separate with wax paper.

When you're finished, place the top on the box and place in the freezer. You can store these for up to 8 months and have breaded eggplant at your fingertips!

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